Spicy Bengal Dip

Spicy Bengal Dip

This dip gets a kick from Serrano chili and garam masala, a flavorful Indian spice mix.  This recipe can be found on our bags of Chana Dal Beans.
Servings
8 servings
Prep time
15 minutes
Cook time
25 minutes
Passive time
30 minutes

Ingredients

  • 1 cup Chana Dal Beans
  • 2-1/2 cups Water
  • 1/4 cup Cilantro chopped
  • 1 Tbsp Garlic chopped (about 4 cloves)
  • 1 Tbsp Ginger Root chopped (about 1-inch)
  • 1 Tbsp Lime Juice (from 1/2 lime)
  • 1 Serrano Chile minced, seeds removed
  • 1-1/4 tsp Garam Masala *
  • 1 tsp Salt

Instructions

  1. Combine Bob’s Red Mill Chana Dal and water in a medium saucepan. Bring to a boil, reduce heat and simmer, uncovered, until soft, about 25 – 30 minutes. Remove from heat and drain, reserving cooking liquid. Let cool for 30 minutes.
  2. In a food processor, combine cooked and cooled chana dal, garlic, ginger, serrano, cilantro, spices and salt, and lime juice. Puree until smooth, adjusting consistency with reserved cooking liquid.

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